Linguine With Pumpkin Seed Pesto
November, 2001

Serves 4 / This is extremely simple, especially if you've prepared the pesto in advance and want to throw together a quick and tasty, dairy-free pasta dish.

5 quarts water
2 teaspoons sea salt, plus additional for seasoning
1 tablespoon olive oil
12 ounces linguine
1/4 cup pesto (see recipe)
Soy parmesan, to taste
Fresh basil leaves, to garnish

1. In a medium stockpot, bring to boil 5 quarts water with 2 teaspoons salt and 1 tablespoon olive oil.
2. Add pasta to boiling water and cook until al denté, 7-8 minutes. Drain, then toss pasta with pesto. Serve in bowls, sprinkled with soy parmesan and garnished with fresh basil leaves.

Calories 352,Fat 6,Perfat 14,Cholesterol 0,Carbo 65,Protein 13,Fiber ,Sodium